Bangin’ Balsamic Marinated Grilled Chicken (Low FODMAP)
  1. Add marinate ingredients to a jar with a lid and shake it well.
  2. Place chicken cutlets in a large Ziploc® bag and pour marinade over chicken. Seal bag and refrigerate for 2 hours or overnight. Remove from refrigerator 30 minutes before cooking.
  3. Preheat outside grill to high.
  4. Place chicken cutlets on hot grill, lower temperature to medium high and cover grill. Cook 8-10 minutes. Open grill and flip chicken. Cook for another 8 minutes until chicken is fully cooked and internal temperature reaches 165 degrees.
  5. Serve warm sliced over your favorite greens, or as a sandwich with fresh arugula topped with roasted peppers and provolone cheese.
Recipe Notes

Recipe adapted from Rich and Sweet by Bia Rich